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the absolute best
turkey recipe there
is. this is my go-to
recipe. i follow it
completely and pair
with the
cornmeal/raisins/pinenut
stuffing. Killer!!!
can't go wrong with
the gravy.

vinylhaven
from portland, oregon
/ 11.18.2012

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I have been making this recipe since it was published in 1994 with one change: I always grill in on our charcoal grill. It is always terrific and the smoke adds a wonderful flavor and helps make terrific gravy. This year I am going to try brining the turkey first. I try to make other recipes but end up making this one about every 3 years as it is so tasty!

bardenhageng
from Leland MI
/ 11.10.2012

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I had a turkey
leftover in the
freezer since
Thanksgiving (when
they were handing
out freebies), so I
decided to finally
try out this
recipe for a
non-traditional
Memorial Day turkey
dinner. This recipe
is outstanding!
Others have
complained it's too
time intensive, but
for me, it wasn't
all that much extra
work. Roasting and
stuffing a big bird
is always a major
production. The
paste/rub was
delicious and kept
the turkey
incredibly juicy and
moist. I might up
the amount of Ancho
chiles next time
around - maybe one
extra. But it's
really fine the way
it is. I stuffed
the turkey with the
Santa Fe Christmas
Stuffing found on
this site. It
paired most
excellently! I
think even
non-adventurous
eaters would find
this turkey
extremely tasty.
It's not spicy hot
at all. Just very
flavorful and moist.
A definite do-again
from me and my whole
family.

kittypro
from Houston, Tx
/ 05.27.2009

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Correction to comments in my review
below. The scalloped chipotle sweet
potato recipe is on FoodNetwork.com
(not this site).

dmturner
from Keller, TX
/ 11.30.2008

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I had been eyeballing this recipe
since it originally appeared in the
Nov 1994 issue of Bon Appetit but my
husband wasn't interested in a
southwest-style turkey. THEN we
moved to Texas and he became
interested. In a nutshell, we have
made this turkey 2 years in a row
now and we both agree that it's the
best turkey we've ever made. The
ancho chile paste does not make this
a spicy dish, but gives it a
nice 'earthy' flavor from the
chiles. We served it with a
chorizo dressing, scalloped chipotle
sweet potatoes (recipe is on this
site), mashed potatoes with roasted
hatch chiles and cheddar, and
steamed green beans. We LOVE these
leftovers!

A Cook
from Keller, TX
/ 11.28.2008

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I wanted a totally
different flavor
from what I serve
on Thanksgiving.We
loved how it
looked and how
moist it was. The
aroma was
wonderful.
Definitely
will make again.

A Cook
from Whitestone, NY
/ 03.26.2008

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I made this turkey
for our gourmet
club's Southwestern
Christmas dinner
party. The only
change I made was
to brine it first
since I had a free-
range heritage
turkey. I had a 19
pound turkey and
the color and
flavor were
fabulous. All the
guests loved it. I
made the
Southwestern
cornbread stuffing
to go with it. We
also had butternut
squash bisque,
gratin of the 3
sisters, Santa Fe
coleslaw with
carmelized pecans,
etc. Truly an
incredible feast.

bookworks
from Madison, WI
/ 12.10.2007

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It was good, but too labor intensive for such a little payoff. Maybe it would work better on a smaller bird.

jennifer1307
from Atlanta
/ 10.17.2007

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This was terrific and a big hit with my Thanksgiving crowd. I'll make it again soon.

kdsullivan
from tucson, az
/ 01.03.2007

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Made the rub with cornish game hens for Christmas. A hit for those who like spicier dishes! Turned out great on smaller game than the turkey. Hens were accompanied by green chile and cheddar corn bread muffins, cilantro mashed potatoes and an arugula salad with roasted red peppers. Yummy and pretty simple. : ) My mom wants to make again for company. Our German Shephard gives it 4 paws.